Best 5 Slow Cooker Butternut Squash Stew Recipes

Indulge in a culinary journey with our tantalizing Slow Cooker Butternut Squash Stew, a symphony of flavors that will warm your soul on chilly evenings. This hearty and comforting stew is a delightful blend of roasted butternut squash, aromatic spices, tender chicken, and a medley of vegetables, all simmered to perfection in a rich and flavorful broth. Experience the velvety texture of butternut squash, perfectly complemented by the savory chicken and assorted vegetables. With a hint of sweetness from the squash and a touch of spice, this stew promises an explosion of flavors in every spoonful. Join us as we explore the culinary delights of this must-try Slow Cooker Butternut Squash Stew and discover the culinary magic that awaits you. In addition to the main recipe, we'll also introduce you to a vegetarian variation that caters to diverse dietary preferences, ensuring that everyone can savor this delectable dish. So, prepare your taste buds for a delightful adventure as we delve into the art of creating this exquisite stew.

Let's cook with our recipes!

VEGAN BUTTERNUT SQUASH AND LENTIL STEW IN THE SLOW COOKER

Vegan Butternut Squash and Lentil Stew in the Slow Cooker image

A delicious, nutritious stew that will delight vegans, vegetarians, or meat-eaters alike. Everything goes in the slow cooker, and you'll have a delicious meal 3 hours later.

Provided by Heather

Categories Soups, Stews and Chili Recipes Stews

Time 2h50m

Yield 6

Number Of Ingredients 13

Ingredients

2 cups peeled and cubed butternut squash
1 pound uncooked green lentils
1 cup chopped onion
1 cup chopped carrots
1 tablespoon olive oil
1 tablespoon chopped fresh sage
1 teaspoon sea salt
1 teaspoon ground ginger
1 teaspoon garlic powder
¼ teaspoon cumin
3 cups water
2 cups vegetable stock
¼ teaspoon ground cinnamon

Steps:

Turn a slow cooker on High.
Combine butternut squash, lentils, onion, carrots, olive oil, sage, sea salt, ginger, garlic powder, and cumin in the slow cooker. Pour in water and stock. Stir gently to evenly distribute spices and vegetables.
Cook on High until vegetables are cooked through and lentils are soft, 2 1/2 to 3 hours. Serve warm.

Nutrition Facts : Calories 325.4 calories, Carbohydrate 57.5 g, Fat 4.4 g, Fiber 14.2 g, Protein 18.4 g, SaturatedFat 0.4 g, Sodium 414.7 mg, Sugar 5.1 g

SLOW COOKER CHICKEN AND BUTTERNUT SQUASH STEW

Slow Cooker Chicken and Butternut Squash Stew image

This creamy chicken stew is inexpensive, filling, and healthy. Serve with couscous or mashed potatoes.

Provided by Basildon

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 8h30m

Yield 6

Number Of Ingredients 15

Ingredients

3 tablespoons all-purpose flour
salt and freshly ground black pepper to taste
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
¼ cup vegetable oil, divided
1 onion, chopped
4 cloves garlic, minced
1 jalapeno pepper, seeds and membranes removed, minced
1 Thai chile pepper, seeds and membranes removed, minced
¾ cup white wine
1 ½ cups chicken stock
½ butternut squash, peeled and cut into 1-inch pieces
5 sprigs fresh thyme
3 bay leaves
¼ cup sour cream
2 tablespoons chopped fresh parsley, or to taste

Steps:

Season flour with salt and freshly ground black pepper in a container with a lid. Dredge chicken pieces in the flour to coat.
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook and stir chicken in hot oil until browned completely, 4 to 5 minutes per batch. Put browned chicken pieces in the slow cooker.
Heat remaining 2 tablespoons oil in the skillet over medium heat; cook and stir onion in the hot oil until translucent, about 5 minutes. Add garlic, jalapeno pepper, and Thai chile pepper; continue to cook and stir until the garlic is fragrant, 2 to 3 minutes.
Pour white wine over the onion mixture; cook at a simmer until the liquid reduces, 2 to 3 minutes; transfer to the slow cooker.
Stir chicken stock, butternut squash, thyme, and bay leaves into the chicken mixture in the slow cooker, assuring solids are all submerged in liquid.
Cook on Low for 7 1/2 to 9 1/2 hours. Stir sour cream into the stew and season with salt and pepper; continue cooking another 30 minutes. Stir parsley into the stew.

Nutrition Facts : Calories 303.2 calories, Carbohydrate 19.7 g, Cholesterol 50 mg, Fat 16.4 g, Fiber 2.8 g, Protein 15.2 g, SaturatedFat 4.1 g, Sodium 222.7 mg, Sugar 4.4 g

SLOW COOKER BUTTERNUT SQUASH STEW

Slow Cooker Butternut Squash Stew image

A hearty mixture of veggies and sage sausage in a slow cooker.

Provided by MAGGIEMAY84

Categories Soups, Stews and Chili Recipes Stews Pork

Time 3h

Yield 8

Number Of Ingredients 15

Ingredients

¾ butternut squash, diced
1 pound sage pork sausage, crumbled
3 potatoes, cut into small cubes
3 stalks celery, sliced
3 carrots, sliced
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can crushed tomatoes
1 large onion, diced
1 (8 ounce) can tomato sauce
1 green bell pepper, thickly sliced
4 cloves garlic, minced
1 ½ teaspoons curry powder
1 ½ teaspoons ground cumin
1 ½ teaspoons Chinese five-spice powder
salt and ground black pepper to taste

Steps:

Stir butternut squash, sausage, potatoes, celery, carrots, chickpeas, crushed tomatoes, onion, tomato sauce, green bell pepper, garlic, curry powder, cumin, five-spice powder, salt, and pepper together in a slow cooker or tagine.
Cover and cook on High until butternut squash is tender and sausage is cooked through, about 2 hours and 30 minutes. Stir ingredients halfway through the cooking process if possible.

Nutrition Facts : Calories 344.9 calories, Carbohydrate 45.6 g, Cholesterol 32.5 mg, Fat 13.3 g, Fiber 8.4 g, Protein 14.2 g, SaturatedFat 4.4 g, Sodium 888.9 mg, Sugar 6.5 g

SLOW COOKER BUTTERNUT SQUASH AND POTATO STEW

Slow Cooker Butternut Squash and Potato Stew image

Days are growing shorter and colder, time to break out the slow cooker and put some of those wonderful fall squash to good use. This stew will make your house smell absolutely wonderful while it's cooking.

Provided by Stephanie

Categories Soups, Stews and Chili Recipes Stews

Time 5h15m

Yield 5

Number Of Ingredients 12

Ingredients

1 red onion
1 medium butternut squash, peeled and cut into 1-inch cubes
2 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes, or more to taste
1 (1 inch) piece fresh ginger, grated
1 teaspoon minced garlic
1 teaspoon chicken bouillon base (such as Better Than Bouillon®), or more to taste
1 teaspoon Chinese five-spice powder
1 teaspoon sea salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon freshly ground black pepper
½ cup uncooked white rice

Steps:

Thinly slice the onion; cut slices into 1-inch pieces. Place into the bottom of a 4- to 6-quart slow cooker with squash and potatoes. Add water to cover the vegetables to a depth of 1 inch. Add ginger, garlic, bouillon, five-spice powder, salt, nutmeg, cloves, and pepper. Stir.
Cover and cook on High for 4 hours, or Low for 8 hours.
Stir in rice and cook on High for 1 additional hour.

Nutrition Facts : Calories 233.3 calories, Carbohydrate 55.9 g, Cholesterol 0.1 mg, Fat 0.7 g, Fiber 6.5 g, Protein 5.2 g, SaturatedFat 0.2 g, Sodium 441.6 mg, Sugar 6.6 g

MOROCCAN SLOW COOKER BUTTERNUT SQUASH AND CARROT STEW

MOROCCAN SLOW COOKER BUTTERNUT SQUASH AND CARROT STEW image

Categories Soup/Stew Vegetable Healthy

Yield 1 1/3 cups

Number Of Ingredients 13

Ingredients

Moroccan Slow Cooker Butternut Squash and Carrot Stew
Weight Watchers \| 4 points
1 spray(s) cooking spray
1 small onion(s), chopped
1 medium garlic clove(s) minced
1 medium butternut squash peeled, seeded and cut into 1/2-inch cubes*
1 cup baby carrots
1 cup canned crushed tomatoes 1/2 cup vegetable broth
1/4 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp red pepper flakes
15 oz canned chickpeas, drained and rinsed
1/2 tsp table salt

Steps:

Coat a small skillet with cooking spray. Add onion and garlic; sauté for 5 minutes. Place squash in a 3-quart or larger slow cooker (crockpot). Add sauteed onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours. Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes. Yields about 1 1/3 cups per serving.

Tips

To save time, you can buy pre-cut butternut squash. However, if you are cutting the squash yourself, be sure to use a sharp knife and be careful not to cut yourself.

If you don't have a slow cooker, you can also make this stew in a Dutch oven over medium heat. Just be sure to stir the stew occasionally so that it doesn't stick to the bottom of the pot.

This stew is also a great way to use up leftover chicken or beef. Simply add the cooked meat to the stew pot along with the other ingredients.

Serve the stew with a side of bread, rice, or mashed potatoes. You can also top the stew with a dollop of sour cream or yogurt.

Conclusion

Butternut squash stew is a delicious and hearty meal that is perfect for a cold winter day. It is also a great way to use up leftover chicken or beef. With its simple ingredients and easy preparation, this stew is sure to become a family favorite. So, what are you waiting for? Give this butternut squash stew a try today!